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Kale & Peanut Salad

January 16, 2014
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Houston's emerald kale salad recipe

Over the holiday I discovered a restaurant that apparently everybody and their brother has ate at except me.  Houstons.  A fine little establishment serving up the best Kale salad (and spinach dip) I’ve ever had.  It comes as a surprise to most people that I don’t really eat salads.  Everyone just assumes that because I don’t eat meat I live on greens.  But I’ve never really been a big fan. Well needless to say my take on the recipe has changed my mind.  Ate it yesterday, the day before yesterday, and I’m pretty sure I’ll be noshing on it around lunch time.  So without further ado, I give you my inspired version of Houston’s Kale Salad recipe.  Enjoy!  truly, MKR

All images original to Waiting On Martha 

Kale & Peanut Salad
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 large bunch of Kale rinsed and deveined
  2. 1 bunch of green onions
  3. 1 bunch of cilantro
  4. 2-4 stems of mint leaves
  5. 1/2 head of green cabbage
  6. 1 cup of unsalted peanuts
  7. shredded parmesan (optional)
  8. Cindy's Kitchen Double Garlic Ginger & Lime Dressing
Instructions
  1. Chop kale, cabbage, green onions, mint leaves, and cilantro to a fine chop, mix together
  2. Chop peanuts and add 3/4 to the mixture above, mix together
  3. Add 1/4-1/2 cup of dressing (dependent on how "wet" you like your salad), mix together
  4. Top with remaining peanuts and parmesan
Adapted from Houston's Emerald Kale Salad
Adapted from Houston's Emerald Kale Salad
Welcome by Waiting on Martha https://waitingonmartha.com/
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Pimm’s Cup

July 16, 2014
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Pimm's Cup Waiting On MarthaPimm's Cup Recipe Waiting On Martha

On my recent trip to Napa one of the most memorable moments was actually the night we arrived and I found myself tucked into a corner table at Goose & Gander with new and fast friends Scott Beattie, Michael Pazdan, Mikael, and The Orisons.  The discussion was fast, furious, and exactly what I needed to get a little bit of inspiration I felt I was missing back, (it’s amazing what a night surrounded by fellow Creatives who are simply trying to put out the best version of their passion can do for ones soul).  And just as good as the discussion was the drink Scott ordered up for me; my very first Pimm’s Cup.  It was perfect in both sight and taste, and I couldn’t get enough.  So when I got back I knew I had to mix one up to share with all of you. Cheers!  truly, MKR

*Photography, Rustic White

Pimm's Cup
Serves 1
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 English cucumber
  2. 1 1/2 ounces Pimm's No. 1
  3. 3 ounces sparkling lemonade
  4. 1 ounce seltzer water
  5. 1 tablespoon fresh orange juice plus zest for garnish
  6. Mint (optional)
Instructions
  1. Add 4-5 english cucumber pieces and a few ice cubes to a cocktail shaker and muddle down to a pulp.
  2. Add the Pimm's lemonade, orange juice, and seltzer...stir.
  3. Add additional ice and to mixer and shake.
  4. Strain into a glass and garnish with cucumber slices, orange zest and mint...enjoy.
Adapted from Artisanal Cocktails, Scott Beattie
Adapted from Artisanal Cocktails, Scott Beattie
Welcome by Waiting on Martha https://waitingonmartha.com/
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Spicy & Sweet Toasted Pumpkin Seeds

October 31, 2014
Story By: Mandy Kellogg Rye
Filed Under > Snacks & Sides

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Toasted Pumpkin Seeds Two Ways, Waiting On Martha || Photography Rustic White

One of my favorite, easiest, and semi-healthy treats of the season are toasted pumpkin seeds.  And not just plain jane toasted pumpkin seeds, but spicy mouth on fire and sugary cinnamon sweet pumpkin seeds.  It’s the best of both worlds (salty and sweet) and the perfect adult treat to be accompanied by an adult libation (spiked cider anyone) this Halloween night!  Trick or treat Loves!  Truly, MKR

*Photography Rustic White

Spicy & Sweet Toasted Pumpkin Seeds
Yields 1
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. ...for the SPICY
  2. 1 tablespoon Olive Oil
  3. 1 1/2 tablespoon Garlic Salt
  4. 1/4 tablespoon Cayenne Pepper
  5. 1/4 tablespoon Smoked Paprika
  6. 1/4 tablespoon Red Pepper Flakes
  7. 1/2 tablespoon Onion Powder
  8. 1 teaspoon Salt
  9. 1 teaspoon pepper
  10. ...for the SWEET
  11. 4 tablespoons Sugar
  12. 2 tablespoons Cinnamon
  13. 1/4 cup Butter melted
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut open the pumpkin and using a spoon (or your hands) scoop out all of the pumpkin seeds.
  3. Place the seeds in a colander and run under water rinsing and separating the seeds from the pumpkin guts.
  4. In a large bowl combine 1 cup of pumpkin seeds and the spicy or sweet ingredients, mix together.
  5. Spray the bottom of a cookie sheet or baking pan and spread the seeds out baking until the seeds begin to turn golden brown, 15-20 minutes.
  6. Let cool and enjoy!
  7. *You can absolutely eat toasted pumpkin seeds whole, or in shell*
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